BBQ Recipes

A Greek taverna staple that belongs on every summer table. The secret is a screaming-hot cast iron pan and the confidence to leave the cheese alone until it’s gloriously golden. Squeeze the lemon at the table and eat immediately.

Ingredients

1 lb kefalograviera or kasseri cheese, cut into 1/2-inch slabs
2 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
1 lemon, cut into wedges
2 tablespoons fresh flat-leaf parsley, roughly chopped
Flaky sea salt and cracked black pepper to taste
Crusty bread for serving

Directions

Pat the cheese slabs completely dry with paper towels — any moisture will cause the hot oil to spatter and the cheese won’t form a proper crust.

Dredge each slab lightly in flour, shaking off any excess. You want the thinnest, most even coat possible.

Heat a cast iron skillet over high heat until it is genuinely smoking. Add the olive oil and swirl to coat. Lay the cheese in the pan and do not touch it for 2 to 3 minutes, until a deep amber crust has formed on the underside. Using a thin spatula, flip carefully and cook another 2 minutes until golden on the second side.

Transfer immediately to a warm serving plate. Season with a pinch of flaky salt and cracked pepper. Scatter the parsley over the top and serve with lemon wedges on the side and plenty of crusty bread for mopping up the pan. Eat the moment it lands on the table — saganaki waits for no one.

The BBQ Recipe: Tzatziki

This is the version you will make once and then refuse to buy from a store ever again. Low-fat yogurt has no place here. Take the time to strain a proper full-fat Greek yogurt and you will be rewarded with a dip that is thick, cool, and deeply satisfying.

Ingredients

2 cups full-fat Greek yogurt
1 large English cucumber
3 cloves garlic, minced or grated
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped (optional)
1 teaspoon white wine vinegar
Kosher salt and white pepper to taste

Directions

Line a fine-mesh sieve with cheesecloth or a clean kitchen towel and set it over a bowl. Spoon in the yogurt, fold the cloth over the top, and refrigerate for at least one hour and up to overnight. The longer it strains, the thicker and more luxurious your tzatziki will be.

Grate the cucumber on the large holes of a box grater. Transfer to a clean kitchen towel, gather the ends, and squeeze out every last drop of liquid. This step is non-negotiable. Watery cucumber makes watery tzatziki, and that is a tragedy easily avoided.

In a bowl, combine the strained yogurt, grated cucumber, garlic, olive oil, lemon juice, white wine vinegar, dill, and mint if using. Stir well to combine. Season generously with kosher salt and white pepper, tasting as you go. The garlic will mellow as it rests, but the flavor should be present and confident.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to come together. To serve, spread into a wide, shallow bowl and drizzle generously with your best olive oil.

The BBQ Recipe: Greek Salad

There are two things that will immediately elevate a Greek salad above the ordinary. First, do not cut the tomatoes too small — they should be wedges, not dice. Second, serve the feta in one large slab on top rather than crumbled in. Let everyone break it themselves at the table.

Ingredients

4 ripe heirloom tomatoes, cut into thick wedges
1 English cucumber, halved lengthwise and cut into thick half-moons
1 small red onion, thinly sliced
1 cup Kalamata olives, pitted
1 green bell pepper, cut into thin rings
200g block of authentic Greek feta cheese
1 teaspoon dried Greek oregano
4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Flaky sea salt and cracked black pepper to taste

Directions

Combine the tomatoes, cucumber, red onion, olives, and green pepper in a wide, shallow serving bowl. Toss very gently — you want to preserve the integrity of each vegetable, not turn this into a mash.

Lay the block of feta directly on top of the vegetables. Do not stir it in.

Drizzle the olive oil evenly over everything, then add the red wine vinegar. Crumble the dried oregano between your palms as you scatter it over the feta — this releases the oils and intensifies the flavor in a way pre-ground oregano never will.

Season with flaky sea salt and cracked black pepper. Serve immediately at room temperature with crusty bread alongside. Do not refrigerate before serving — a cold Greek salad is a sad Greek salad.

The BBQ Recipe: Green Salad

This is the salad that goes with everything and asks nothing of you except good lettuce and the restraint not to overdress it. A proper vinaigrette is the only adornment this needs.

Ingredients

2 heads butter lettuce or a mix of butter lettuce and Little Gem, torn into large pieces
1 small shallot, very finely minced
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons champagne vinegar or white wine vinegar
6 tablespoons extra-virgin olive oil
Flaky sea salt and cracked black pepper to taste
Fresh chives or tarragon, finely snipped, for finishing

Directions

Wash and dry the lettuce leaves thoroughly. A salad spinner is your best friend here — excess moisture is the enemy of a properly dressed salad. Once spun, wrap loosely in a clean kitchen towel and refrigerate until you are ready to dress.

To make the vinaigrette, whisk together the minced shallot, Dijon mustard, honey, and vinegar in a small bowl. Let it sit for five minutes — this brief maceration softens the sharpness of the shallot. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified. Season with salt and pepper and taste. It should be bright, slightly sharp, and balanced.

Just before serving, place the lettuce in a large bowl. Drizzle over just enough vinaigrette to lightly coat each leaf — you will likely not need all of it. Toss gently with your hands, which give you far more control than tongs. Taste a leaf. Add more dressing, salt, or vinegar as needed.

Transfer to a chilled serving plate and finish with a scattering of fresh chives or tarragon.

Lobster Orzo Pasta

This is a celebratory dish in every sense — rich, deeply flavored, and visually stunning. Do not rush the cooking of the shells into a stock. That step is where all the flavor lives.

Ingredients

2 whole lobsters (1 1/2 lbs each), cooked, meat removed and shells reserved
1 lb orzo pasta
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, divided
1 medium shallot, finely minced
4 cloves garlic, minced
1/2 cup dry white wine
1 cup cherry tomatoes, halved
1/2 teaspoon crushed red pepper flakes
1 cup lobster stock (made from reserved shells) or good-quality seafood stock
1/2 cup heavy cream
Zest and juice of 1 lemon
1/2 cup fresh flat-leaf parsley, roughly chopped
1/4 cup fresh tarragon, finely chopped
Flaky sea salt and cracked black pepper to taste
Freshly grated Parmesan, for serving

Directions

To make the lobster stock, place the reserved shells in a medium saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer for 20 minutes. Strain through a fine-mesh sieve and set aside. This is the backbone of the entire dish.

Cut the lobster meat into generous chunks and season lightly with salt and pepper. Set aside.

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a wide, deep skillet over medium heat. Add the shallot and cook, stirring, until softened and translucent, about 3 minutes. Add the garlic and cook one minute more. Pour in the white wine and let it reduce by half, scraping up any bits from the bottom of the pan.

Add the cherry tomatoes and red pepper flakes. Cook for 5 minutes, pressing the tomatoes gently with the back of a spoon until they begin to release their juices. Pour in the lobster stock and the heavy cream. Bring to a gentle simmer.

Meanwhile, cook the orzo in a large pot of heavily salted boiling water until just shy of al dente — about one minute less than the package directions. Reserve one cup of pasta water before draining.

Add the drained orzo directly to the sauce. Stir to combine and cook for another 2 minutes, adding splashes of pasta water as needed to keep the consistency loose and saucy. Stir in the remaining 2 tablespoons of butter, the lemon zest, and a squeeze of lemon juice. Fold in the lobster meat gently — you want to warm it through without cooking it further.

Remove from the heat and fold in the parsley and tarragon. Taste and adjust the seasoning. Serve immediately in warm, wide bowls with a light shower of Parmesan and an additional drizzle of olive oil.

The BBQ Recipe: Grilled Steak

The best steak you will ever make at home follows one inviolable rule: season aggressively, bring to room temperature, and let the grill do its job without interference. A good steak needs no sauce.

Ingredients

2 ribeye or New York strip steaks, at least 1 1/4 inches thick
2 tablespoons high-quality olive oil
2 teaspoons flaky sea salt, such as Maldon
1 teaspoon freshly cracked black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, crushed with skin on
3 tablespoons unsalted butter
Finishing salt and lemon wedges for serving

Directions

Remove the steaks from the refrigerator at least 45 minutes before cooking. A cold steak hitting a hot grill will cook unevenly every time — the outside will burn before the inside has a chance to come to temperature.

Pat the steaks completely dry with paper towels. Rub all over with olive oil, then season generously on both sides with flaky sea salt and cracked black pepper. Press the seasoning in gently so it adheres.

Heat your grill to its highest possible setting — you want intense, direct heat. Clean the grates and oil them lightly with a paper towel dipped in vegetable oil.

Place the steaks on the grill and do not move them for 3 to 4 minutes, until you have a deep, caramelized crust. Flip once and grill for another 3 to 4 minutes for medium-rare, adjusting time to your preference. In the final minute of cooking, lay the rosemary, thyme, and garlic directly on the steaks and place the butter on top, allowing it to melt over and baste the meat.

Transfer to a wooden cutting board and tent loosely with foil. Rest for at least 8 minutes — this is not optional. The resting period allows the juices to redistribute through the meat. Slice against the grain, scatter with a pinch of finishing salt, and serve with lemon wedges.

The BBQ Recipe: Grilled Shrimp

The most important thing you can do for grilled shrimp is not overcook them. They take minutes and they will tell you when they are done — look for the curl and the slight char at the edges.

Ingredients

2 lbs large shrimp (16/20 count), peeled and deveined, tails on
4 tablespoons extra-virgin olive oil
4 cloves garlic, finely minced
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Zest and juice of 1 lemon
Flaky sea salt and cracked black pepper to taste
Fresh flat-leaf parsley, roughly chopped, for finishing
Lemon wedges for serving

Directions

In a large bowl, whisk together the olive oil, garlic, smoked paprika, oregano, red pepper flakes, and lemon zest. Add the shrimp and toss to coat thoroughly. Season with salt and pepper. Allow to marinate for no longer than 30 minutes — shrimp are delicate, and the lemon juice in a longer marinade will begin to cook them chemically before they ever hit the grill.

Heat your grill to high. If using wooden skewers, soak them in water for 30 minutes first. Thread the shrimp onto skewers, piercing through both the head and tail end so they lie flat and cook evenly.

Grill for 2 to 3 minutes per side. The moment the shrimp have turned from translucent grey to fully pink and are curled into a loose C-shape, they are done. A tight O means they are overcooked.

Remove from the grill, squeeze lemon juice over immediately, and scatter generously with fresh parsley. Serve at once, directly from the skewers, with extra lemon wedges alongside.

The BBQ Recipes: Spinach and Rice

Not all BBQ recipes need to be on the grill. Spanakorizo is Greek comfort food in its purest form — the kind of dish that is quietly extraordinary when made with patience and good olive oil. Do not underestimate it.

Ingredients

2 lbs fresh baby spinach, washed and roughly chopped
1 1/2 cups long-grain white rice
1 large yellow onion, finely diced
4 scallions, white and light green parts, thinly sliced
4 cloves garlic, minced
1/2 cup extra-virgin olive oil, plus more for finishing
1/2 cup dry white wine
2 cups good-quality vegetable or chicken stock, warmed
Juice of 1 large lemon
1/2 cup fresh dill, roughly chopped
Flaky sea salt and cracked black pepper to taste
Crumbled feta and lemon wedges for serving

Directions

Heat the olive oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and scallions and cook slowly, stirring occasionally, until completely soft and golden, about 10 minutes. Do not rush this step — the sweetness of properly cooked onion is the flavor base of the entire dish. Add the garlic and cook for one minute more.

Add the rice and stir to coat every grain in the oil. Toast for 2 minutes until the rice smells faintly nutty and looks slightly translucent at the edges.

Pour in the white wine and let it bubble away, stirring, until fully absorbed. Add the warm stock and stir to combine. Season with salt and pepper.

Pile the spinach on top — it will look like an alarming amount and will collapse down to almost nothing within minutes. Cover the pot with a lid and reduce the heat to low. Cook for 18 to 20 minutes, until the rice has absorbed all the liquid and is tender. Resist the urge to lift the lid before the time is up.

Remove from the heat and stir in the lemon juice and dill. The mixture should be slightly loose and saucy — spanakorizo is not a dry pilaf. Add a splash more stock or water if needed. Taste and adjust the seasoning.

To serve, ladle into wide bowls, drizzle generously with your best olive oil, scatter with crumbled feta, and place a lemon wedge alongside.